Venison Sausage Gumbo | Wild Table

Gumbo is a Deep South Creole staple and an absolute pleasure to devour. Adding venison sausage to this dish adds a wonderful additional taste to an already flavor packed dish. The combination of hearty goodness it delivers is sure to become a family favorite if it isn't already. A good Gumbo recipe takes patience and care, but when you take the time to get it right, it's pure magic. Pour this rich Sausage Gumbo on a bed of rice, add a piece or two of garlic toast on the side and you will be sure to walk away from the table full and happy. Enjoy! 

Ingredients 

• 5 Stalks Celery 
• 1 Green Pepper 
• 1 Red Pepper 
• 1 Large Yellow Onion 
• 1 Bunch parsley finely chopped 
• 4-5 Cloves Garlic 
• 4 Tbs. Cajun seasoning 
• 2/3 Cup Butter or Vegetable Oil
• 1 Cup Flour
• 12 oz. Okra chopped 
• 7 Cup Chicken Broth
• 2 Upland, Duck or Chicken Breasts 
• 1.5-2 Lbs. Venison Sausage 
• 6-7 Green Onions 
• 1 lbs. Shrimp 
• 1 Tbs. Gumbo File 
• 2 Bay Leaves 
• 2 Tbs. Butter 

Instructions

1. In a large fry pan, heat oil or butter and flour on medium low stirring constantly until mixture is a deep brown. This takes a long time! 45 minutes to an hour typically. Resist the urge to turn the heat up and rush it. If it burns, it's ruined, and you'll have to start over. 
2. In a 6 quart or larger stock pot, add 2 Tbs. butter and brown sausage and cook the bird breasts on medium/high until done. Once complete remove them from the pot. 
3. In the same stock pot, add 1/2 cup chicken broth, chopped green pepper, red pepper and onion. Cook on medium/high for 4-5 minutes.
4. Add remaining broth, finely chopped parsley, gumbo file, bay leaf, sliced green onion, chopped okra and meat to the pot. Bring to a boil for 2 minutes then reduce to a simmer for 30 minutes. 
5. Stir in Cajun seasoning to taste and serve over a bed of rice.  

Are you a field to table foodie? Check out more of our wild game recipes and foraging tips on our Wild Table blog!